Name: Kale with Carrots, Cinnamon and Lime
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons oil; 1 teaspoon whole black mustard seeds; 2 pods finely grated garlic; 1 teaspoon minced ginger; 1 large 1-inch stick cinnamon broken; 2 dried red chilies; 2 cups of finely chopped kale; 2 medium carrots, peeled and cut into a coarse dice; Salt to taste; 11/2 teaspoons freshly ground black pepper; 1 lime

Description

A light stir fry using Sri Lankan Spices, Kale and Carrots

Ingredients

Scale

2 tablespoons oil
1 teaspoon whole black mustard seeds
2 pods finely grated garlic
1 teaspoon minced ginger
1 large 1-inch stick cinnamon broken
2 dried red chilies
2 cups of finely chopped kale
2 medium carrots, peeled and cut into a coarse dice
Salt to taste
11/2 teaspoons freshly ground black pepper
1 lime

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Instructions

Heat the oil on medium low heat for about 1 minute. Add in the mustard seeds and wait till they begin to crackle.
Working quickly add in the ginger and garlic and stir well for 30 seconds, and stir in the cinnamon and the dried chilies.
Add in the kale and the carrots and mix in the salt.
Cover and cook for 5 minutes on low heat until the vegetables are tender crisp.
Stir in the black pepper and squeeze in the lime juice and enjoy as a side or a warm salad.

Prep Time: 15 mins
Cook Time: 20 mins